Go Back
beets

Roasted Beet and Lentil Bowl

Print Recipe Pin Recipe
Course Salad

Ingredients
  

  • 1 cup black lentils rinsed
  • 2 cups water or vegetable broth
  • 4 medium beets roasted (see notes)
  • 1 bunch asparagus chopped into bite sized pieces
  • 1 large avocado
  • ½ cup cilantro leaves
  • 1 garlic clove
  • 2 teaspoons lime juice 1 lime
  • salt and pepper to taste
  • 2 tablespoons water or unsweetened almond milk
  • 2 teaspoons extra virgin olive oil

Instructions
 

  • Pre-heat oven to 400º
  • Combine the lentils and water or broth in a pot over medium high heat and cook until water is absorbed and lentils are tender – about 15 minutes.
  • Wash and peel the beets.
  • Wrap in foil and roast for 45 minutes until tender.
  • Brush the asparagus with olive oil and add to the baking sheet with the beets for the last 10 minutes of cook time.
  • In a blender, combine the avocado, cilantro, garlic, lime juice, salt and pepper and blend. Add water slowly until you have a sauce consistency.
  • Divide the lentils into 2 bowls, top with chopped asparagus, beets and drizzle with avocado sauce.

Notes

Note: all of this can be made in advance and stored in the fridge for 4 days. I recommend making extra of everything to save time and energy.